Tokat-Style Fava Bean Dolma
In Tokat, fava bean dolma is made by wrapping a fava and grain filling in grape leaves folded into little parcels. This meatless home adaptation uses fine bulgur in place of the cracked wheat blend and boils the favas separately. Allow 35 minutes to prepare and 80 minutes to cook 4 servings, plus 8 hours to soak the beans. Can I skip soaking the beans?Soak the dried favas and boil them in fresh water. Add them to the filling once soft in the center. People with G6PD deficiency should avoid fava beans. Sources and related recipeTokat fava dolma in the Turkish Culture Portal · BfR guidance on preparing dried legumes · Fava beans and G6PD deficiency (MedlinePlus) · Erzurum chard rolls with curd cheese
Ingredients
Ingredients
Step-by-Step Method
Prepare the fava beans
Soak 180 g dried favas in plenty of water in the refrigerator for 8 hours. Discard the water, peel the beans and chop them into 2–3 pieces. Boil in fresh water for 30 minutes. If the center of a piece is still chalky, keep boiling until tender throughout. Drain.
Mix the filling
Rinse and drain 300 g brined grape leaves. Mix the favas with 75 g fine bulgur, 80 g finely chopped onion, 25 g tomato paste, 12 g parsley, 8 g dill, 6 g fresh basil and 100 ml water. Finely chop the herbs before adding.
Fold and cook the parcels
Line the bottom of the pot with any torn leaves. Lay out the remaining leaves vein side up. Put about 1 tablespoon filling in each center and fold opposite sides over it. Pack seam side down. Set a heatproof plate on top, add 650 ml hot water and bring to a boil. Cover and simmer for about 45 minutes until the leaves and bulgur are tender. Add a splash of hot water if the pot dries too early.
Finish with tomato and onion sauce
While the dolma cooks, soften the remaining 100 g finely chopped onion in 35 g butter. Stir in the remaining 20 g tomato paste and add 50 ml water. Lift the plate with tongs, spoon the sauce over the dolma and simmer for 5 minutes more. Open one parcel and check the bulgur and the center of the beans. Cook longer if firm. Serve hot.
Chef's Tips & Tricks
If a leaf springs open, use less filling in the next parcel and overlap the edges. Rinse the leaves again in fresh water if they taste especially salty.